If you’re craving a mouthwatering twist on classic comfort food, the Corned Beef and Swiss Reuben Quesadillas Recipe is about to become your new favorite. This genius fusion takes the beloved flavors of a Reuben sandwich—savory corned beef, melty Swiss cheese, tangy sauerkraut, and a creamy, tangy dipping sauce—and wraps them in warm, crispy tortillas. It’s perfect for when you want something familiar yet exciting, easy to share, and packed with layers of texture and taste. Trust me, once you try this, you’ll wonder how quesadillas and Reubens ever lived apart!
Ingredients You’ll Need
Simple, fresh ingredients come together beautifully in this recipe. Each one plays a crucial role, from the zingy sauce to the tender corned beef, providing a balance of flavor, texture, and visual appeal that makes this dish irresistibly crave-worthy.
- Mayonnaise: Creates a creamy base for the dipping sauce, adding richness without overpowering the other flavors.
- Ketchup: Adds a subtle sweetness and acidity, perfectly balancing the savory ingredients.
- Sweet pickle relish: Brings a crunchy, tangy pop that elevates the dipping sauce.
- Smoked paprika: Infuses a gentle smoky depth that complements the corned beef perfectly.
- Garlic powder: Offers a warm, savory undertone without taking center stage.
- Salt and black pepper: Essential seasoning to enhance every bite.
- Flour tortillas (8-inch): Soft yet sturdy, perfect for holding the hearty fillings and crisping up nicely.
- Corned beef (cooked and sliced): The star protein, tender and flavorful, delivering that iconic Reuben taste.
- Swiss cheese slices: Melts gorgeously, providing creamy, nutty notes that tie everything together.
- Sauerkraut (drained): Adds a bright, tangy crunch that lightens the richness.
- Grapeseed oil (or neutral oil): Ideal for frying—high smoke point and a clean flavor to crisp the quesadillas beautifully.
How to Make Corned Beef and Swiss Reuben Quesadillas Recipe
Step 1: Make the dipping sauce
Start by mixing up the magic that will take these quesadillas over the top. In a small bowl, combine mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper. Stir well to get a smooth, tangy dipping sauce that carries all those classic Reuben notes. Chill it while you prepare the quesadillas to let the flavors meld perfectly.
Step 2: Assemble the quesadillas
Lay out half of your tortillas on a clean surface. On each, place a slice of Swiss cheese to create a melty foundation. Layer on a generous amount of sliced corned beef followed by a spoonful of well-drained sauerkraut—this keeps your quesadilla crisp instead of soggy. Top with another slice of Swiss cheese for maximum gooey goodness. Finally, cover each with the remaining tortillas, gently pressing down to hold everything together snugly.
Step 3: Heat the skillet
Preheat a large skillet over medium to medium-high heat. Add about half a tablespoon of grapeseed oil and spread it evenly across the surface. This step is crucial for that golden, crispy exterior you’re aiming for.
Step 4: Cook the quesadillas
Place each assembled quesadilla carefully into the hot skillet. Let it cook undisturbed until the bottom turns gorgeous golden brown and achieves a satisfying crispness. Then, flip it over with care and cook the other side to the same golden perfection, ensuring the Swiss cheese melts beautifully inside. Repeat with the rest, adding a bit more oil as needed.
Step 5: Serve
Once cooked, transfer the quesadillas to a cutting board and slice each into wedges. Serve immediately alongside that chilled 1000 Island-inspired dipping sauce you prepared, and get ready for everyone to dive into this delightful fusion.
How to Serve Corned Beef and Swiss Reuben Quesadillas Recipe
Garnishes
Adding a few thoughtful garnishes can make your Corned Beef and Swiss Reuben Quesadillas Recipe even more irresistible. Freshly chopped parsley or a sprinkle of chopped scallions adds color and a light fresh contrast. For a little zing, consider a squeeze of fresh lemon or a dusting of smoked paprika over the serving plate.
Side Dishes
To round out the meal, pick side dishes that complement those bold Reuben flavors. Try a crisp, refreshing coleslaw to echo the crunch of sauerkraut or a simple dill pickle spear for an added tang. Light potato salad or even kettle-style chips also work wonderfully to complete this satisfying, flavorful meal.
Creative Ways to Present
For a fun twist, serve your quesadilla wedges stacked in a stylish mini tower with small bowls of dipping sauce around for an interactive touch. Alternatively, place them on a rustic wooden board with assorted pickle slices and a scattering of fresh herbs to make your presentation pop at any casual gathering or family dinner.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap them tightly in foil or plastic wrap and store in an airtight container in the refrigerator. They will keep their flavor and texture for up to 3 days, making for a quick and delicious meal the next day.
Freezing
While quesadillas tend to be best fresh, you can freeze fully cooked wedges. Wrap each individually or place parchment paper between layers to prevent sticking. Pop them into a freezer-safe bag or container and freeze for up to one month.
Reheating
For the best texture when reheating, avoid the microwave if possible. Instead, heat quesadilla pieces in a preheated skillet over medium heat until warmed through and crisp again—this brings back that delightful crunch and melty cheese experience perfectly.
FAQs
Can I use a different type of cheese instead of Swiss?
Absolutely! While Swiss cheese offers the traditional nutty flavor that’s iconic to Reuben dishes, you could substitute with provolone, mozzarella, or even Gruyère for a slightly different but equally delicious twist.
Is it necessary to drain the sauerkraut?
Yes, draining the sauerkraut well is important to prevent soggy quesadillas. Excess liquid can affect the crispness of the tortilla and make the filling too wet.
Can I make this recipe vegetarian?
Definitely! Swap the corned beef for a plant-based deli slice or even sautéed mushrooms for a smoky, savory alternative that pairs beautifully with the other ingredients.
What’s the best oil for frying these quesadillas?
Grapeseed oil is ideal for its neutral flavor and high smoke point. However, you can also use vegetable oil, canola oil, or avocado oil—just avoid oils with strong flavors like extra virgin olive oil to keep the quesadilla taste balanced.
How do I keep the quesadillas from falling apart when flipping?
Pressing the two tortillas gently together before cooking helps hold everything in place. Also, cooking over medium heat allows the cheese to melt and act like a glue, securing the fillings. Flipping carefully with a large spatula ensures they stay intact.
Final Thoughts
Trust me, once you make the Corned Beef and Swiss Reuben Quesadillas Recipe, it’s going to become a staple in your kitchen. It’s quick, comforting, and bursting with so many wonderful flavors and textures—all wrapped up in a crispy, golden exterior. Whether you’re feeding a crowd or looking for a fun dinner idea, this recipe delivers pure satisfaction every time. Give it a try and watch it disappear fast!
Print
Corned Beef and Swiss Reuben Quesadillas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
A flavorful twist on the classic Reuben sandwich, these Corned Beef and Swiss Reuben Quesadillas combine tender corned beef, melted Swiss cheese, and tangy sauerkraut sandwiched between crisped flour tortillas. Served with a homemade 1000 Island-style dipping sauce, this easy-to-make appetizer or meal brings together savory, smoky, and tangy flavors in every bite.
Ingredients
Dipping Sauce
- ¾ cups mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Quesadillas
- 12 8-inch flour tortillas
- 1 pound corned beef, cooked and sliced
- 12 slices Swiss cheese
- 1 cup sauerkraut, drained
- 3 tablespoons grapeseed oil or other neutral flavored oil for frying
Instructions
- Make the dipping sauce: In a small bowl, combine the mayonnaise, ketchup, sweet pickle relish, smoked paprika, garlic powder, salt, and black pepper. Stir well until all ingredients are fully incorporated. Cover and refrigerate to keep cool while preparing quesadillas.
- Assemble the quesadillas: Lay out 6 flour tortillas evenly. On each tortilla, place a slice of Swiss cheese, an even layer of sliced corned beef, a spoonful of drained sauerkraut, and then top with another slice of Swiss cheese. Finish by placing the remaining 6 tortillas on top, pressing gently to hold the layers together.
- Heat the skillet: Preheat a large skillet over medium to medium-high heat. Add half a tablespoon of grapeseed oil to the skillet and spread it evenly to prevent sticking and ensure crisping.
- Cook the quesadillas: Place a prepared quesadilla in the skillet and cook for several minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla and cook the other side until golden brown and the cheese inside has completely melted. Remove from the skillet and repeat the process with the remaining quesadillas, adding more oil as needed.
- Serve: Once all quesadillas are cooked, cut each into wedges. Serve immediately with the chilled 1000 Island-style dipping sauce alongside for dipping.
Notes
- Ensure sauerkraut is well-drained to avoid soggy quesadillas.
- Use a spatula to carefully flip the quesadillas to maintain their shape.
- For extra crispiness, press down slightly on quesadillas while cooking.
- The leftover dipping sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Replace grapeseed oil with any neutral oil like canola or vegetable oil if unavailable.
